citrus-marinated chicken

citrus-marinated chickenOk, I have to say that this is one of my favorite chicken recipes ever, and Zoe and Eli both agree with me. We tried this the other night, gave each other the thumbs up and said that this chicken was totally blog worthy and need to be posted sooner than later. The chicken is just so moist and full of flavor from the citrus marinade and I love how crispy the skin gets from cooking under the broiler. This is going to be one of my new go-to recipes for chicken, and the best part is that it can be made year round because it’s cooked under the broiler. You could also grill it up or even sear it in your cast iron skillet and then bake it off in the oven.  I can see paring this chicken with roasted cauliflower or brussels sprouts in the fall and kale mashed potatoes in the winter. This chicken is total comfort cooking anytime of year.

This marinade is super simple to throw together and it’s a perfect weeknight recipe, as the marinade only has to sit on the chicken for a minimum of 20 minutes.  You can use either chicken thighs, drumsticks and breasts, or all three if you want.  We used 3 thighs and one chicken breast that the butcher cut in half, so that it would absorb the marinade better. We paired this with a green bean salad and some french bread one night and some Israeli couscous salad and corn on the cob another night.  I mean it’s chicken, so go ahead and pair it with any of your favorite sides.

BTW, I’m going to take a bit of a blogging break to spend some quality time with my family.  I will be back on August 18th.  I will be still be posting random pics on Instagram, so if you wan to see what we’re doing or eating, you can check me out there. Have a great week everyone! 

citrus-marinated chicken

citrus-marinated chicken:

recipe from Bon Appetit
serves 4

  • 2 pounds skin-on, bone-in chicken thighs, breasts or legs  – We used 3 thighs and 1 breast that was cut in half so it could absorb the marinade better
  • 3 tablespoons scallions, thinly sliced
  • 1/2 bunch cilantro, leaves and tender stems only
  • 2 garlic cloves, roughly chopped
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon finely grated orange zest
  • 1/4 cup (2 to 3 limes) fresh lime juice
  • 1/4 cup (1 juicy orange) fresh orange juice
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon coarse kosher salt

Let’s prep all of the ingredients. Thinly slice up the scallions.  

Zest and juice up your limes and orange, wash and chop off the thick ends of the cilantro.

Peel and roughly chop up the garlic.

citrus-marinated chickenGet out a blender, mini prep or food processor and add in the 3 tablespoons chopped scallions, cilantro, garlic, lime zest, orange zest, lime juice, orange juice, 1/4 cup soy sauce, 2 tablespoons olive oil and 1 tablespoon kosher salt.  It’s pretty all together isn’t it?

citrus-marinated chicken-2Blend or pulse the ingredients until a coarse puree forms.

Set aside 1/4 cup of the marinade to use for topping the cooked chicken.  Make sure you do this, because the marinade is wonderful on the cooked chicken. 

Put the chicken into a gallon sized ziploc bag.  Add in the remaining marinade, and zip up the bag.  Make sure to shake or turn the bag a bit so that all of the marinade gets on and seeps into all of the chicken.

Put the chicken into the refrigerator to marinate for at least 20 minutes or up to 2 hours. Don’t marinate the chicken for longer than 2 hours as the citrus might cook the chicken a bit and make it gummy.   If you’re pressed for time, you can make the marinade ahead in the morning and then just add it to your chicken when you get home at night. Make sure to let it marinade with the chicken for at least 20 minutes though.  

citrus-marinated chicken-3Pre-heat your broiler and set your oven rack 5 to 6-inches below your broiler.  You want the actual chicken to be 5 to 6 inches below the broiler, so when you’re setting up the rack, make note of the chicken on that will be on there.

Get out a broiling pan or a broiler-proof baking sheet and line the bottom with foil. Remove the chicken from the marinade and place it skin side down on the pan, discard the marinade.

citrus-marinated chicken-4Place the chicken under the broiler and broil until lightly browned on the bottom, about 5 minutes.

citrus-marinated chicken-5

citrus-marinated chicken-6Using tongs, turn the chicken over to the skin side, and continue to broil until cooked through and an instant read thermometer inserted into the thickest part of the thighs and breast registers 165 degrees, about 12-15 minutes.  Keep an eye on your chicken, you may need to turn it a few more times so that it doesn’t burn.

Note: I’ve made this recipe twice and my chicken breasts and thighs were different sizes both times. Sometimes I had to cook the meat longer and turn it more than once, so that it didn’t burn too much on one side.  Keep an eye on your chicken and know that you may have to turn it more than once and it may take longer than the suggested time above. Also, a chicken breast is going to take longer to cook than the thighs and drumsticks, so you will want to take off the thighs and drumsticks when they’re done and set them aside while you finish off the breasts.  

citrus-marinated chickenTop the chicken with some of the reserved marinade. The chicken tastes great either way.  Eli opted out of the marinade, but John, Zoe and I tried it and loved it.  I hope that you all love this chicken dish as much as we all did. 

citrus-marinated chicken

Rating: 51

Yield: serves 4

citrus-marinated chicken

You don't have to cook this chicken under the broiler, feel free to grill it up or sear it in your cast iron pan and then bake it off in the oven.

Ingredients

  • 2 pounds skin-on, bone-in chicken thighs, breasts or legs - We used 3 thighs and 1 breast that was cut in half so it could absorb the marinade better
  • 3 tablespoons scallions, thinly sliced
  • 1/2 bunch cilantro, leaves and tender stems only
  • 2 garlic cloves, roughly chopped
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon finely grated orange zest
  • 1/4 cup (2 to 3 limes) fresh lime juice
  • 1/4 cup (1 juicy orange) fresh orange juice
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon coarse kosher salt

Instructions

Let's prep all of the ingredients. Thinly slice up the scallions. Note: the recipe called for reserving an extra 1/4 cup of chopped scallions for topping the chicken at the end, but honestly we never used the reserved scallions, so I'm not adding that to this recipe.

Zest and juice up your limes and orange, wash and chop off the thick ends of the cilantro.

Peel and roughly chop up the garlic.

Get out a blender, mini prep or food processor and add in the 3 tablespoons chopped scallions, cilantro, garlic, lime zest, orange zest, lime juice, orange juice, 1/4 cup soy sauce, 2 tablespoons olive oil and 1 tablespoon kosher salt.

Blend or pulse the ingredients until a coarse puree forms.

Set aside 1/4 cup of the marinade to use for topping the cooked chicken. Make sure you do this, because the marinade is wonderful on the cooked chicken.

Put the chicken into a gallon sized ziploc bag. Add in the remaining marinade, and zip up the bag. Make sure to shake or turn the bag a bit so that all of the marinade gets on and seeps into all of the chicken.

Put the chicken into the refrigerator to marinate for at least 20 minutes or up to 2 hours. Don't marinate the chicken for longer than 2 hours as the citrus might cook the chicken a bit and make it gummy. If you're pressed for time, you can make the marinade ahead in the morning and then just add it to your chicken when you get home at night. Make sure to let it marinade with the chicken for at least 20 minutes though.

Pre-heat your broiler and set your oven rack 5 to 6 inches below your broiler. You want the actual chicken to be 5 to 6 inches below the broiler, so when you're setting up the rack, make note of the chicken on that will be on there.

Get out a broiling pan or a broiler-proof baking sheet, and line the bottom with foil. Remove the chicken from the marinade and place it skin side down on the pan, discard the marinade.

Place the chicken under the broiler and broil until lightly browned on the bottom, about 5 minutes.

Using tongs, turn the chicken over to the skin side, and continue to broil until cooked through and an instant read thermometer inserted into the thickest part of the thighs and breast registers 165 degrees, about 12-15 minutes. Keep an eye on your chicken, you may need to turn it a few more times so that it doesn't burn.

Note: I've made this recipe twice and my chicken breasts and thighs were different sizes both times. Sometimes I had to cook the meat longer and turn it more than once, so that it didn't burn too much on one side. Keep an eye on your chicken and know that you may have to turn it more than once and it may take longer than the suggested time above. Also, a chicken breast is going to take longer to cook than the thighs and drumsticks, so you will want to take off the thighs and drumsticks when they're done and set them aside while you finish off the breasts.

Top the chicken with some of the reserved marinade. The chicken tastes great either way. Eli opted out of the marinade, but John, Zoe and I tried it and loved it. I hope that you all love this chicken dish as much as we all did.

http://www.marinmamacooks.com/2013/08/citrus-marinated-chicken/

Related Posts Plugin for WordPress, Blogger...
Print Friendly
Share

Comments

  1. Melinda says

    Warms my heart to see my photos. Thanks Jackie! I did grill up drumsticks, thighs and breasts with the marinade so it is a very versatile recipe and one that everyone should give a try. Have a great vacation! I’m sipping a margarita right now on ours. Cheers!

    • jackiegrandy says

      Hi Melinda! Thanks so much for the photos girl! I love them! I’m recovering from too much saki and we’re about to go on a 23 mile bike ride today. Ahhhhh…. Have a great week girl and thanks again for being my foodie twin :) xoxo, Jackie

    • jackiegrandy says

      Hi Reba. I love both the buttermilk and this recipe, but there’s something about this marinade that spoke to me! Thighs are totally packed with more flavor, but Zoe and tend to be more white meat girls. :) xoxo, Jackie

  2. says

    Yay!! I love chicken recipes and this looks delish! We had the pesto yogurt chicken for dinner last night and it was awesome. So tender and flavorful! I’m having leftovers for my lunch today. :) Have a fun and relaxing blogging break and I look forward to chatting when you’re back! xoxo, Sharon

  3. says

    Ha! I’ve been checking back, wondering if everything is all right, and only now did I noticed the note at the bottom, saying you were taking a blogging break. Silly me :) Hope your time off was especially sweet and nourishing!

    • jackiegrandy says

      Hi Christy! Yes, I took a bit of a blogging vacation and I have to tell you that it was tough coming back, but I’m back now! Thanks for checking in :) xoxo, Jackie

  4. Megan says

    I made this tonight for 13 people and it was a hit among grown ups and kids alike. Tender, flavorful, and easy to cook, even with a house full of out of towners. This recipe will be a go-to from now on out! Thank you!

    • jackiegrandy says

      Hi Megan! I’m so happy to hear that the chicken was a hit with the crowd. Whenever I have people over for dinner, especially kids, I tend to make up a chicken dish because most people love chicken. It’s easy to prepare and tastes great! I’m glad this recipe is making it to your go-to rotation. :) xoxo, Jackie

  5. Allison says

    Made this tonight for the second time. I think this may be the all-time family favorite chicken dish! My son (who isn’t a big meat eater) declared that this chicken was why he wasn’t going to become a vegetarian!

    • jackiegrandy says

      Hey Allison! Thanks so much for stopping by and letting me know that you made this chicken and also that it was such a HUGE hit with your family, especially your son. I seriously love his comment and it made my night :) So cute and funny :)
      I had another friend just tell me tonight that this is their favorite chicken dish as well. It’s fall and chicken cooking weather I guess. I hope to see you around campus girl :) xoxo, Jackie

    • jackiegrandy says

      Hi Christine! Ok, your comment totally made my day! Seriously, thanks so much! I love that you love all the recipes that you have tried. I try so many recipes for this blog, but I only post the ones that my family and I love. I assume if people tend to have similar taste buds to me, then they will like most things on this blog, and it seems like we have the same likes :) Have a blissful Saturday girl! xoxo, Jackie

  6. Melissa says

    Hi, I just came across your site as I was looking for kale recipes. I will make your kale salad soon, but was really loving the sound of this chicken dish! And it was just perfect! What a gorgeous dish that I will be cooking over & over again! I’m in Sydney Australia…& will be letting my friends know about your wonderful site!

    • jackiegrandy says

      Hi Melissa! I’m so happy you tried and loved this recipe. It really is fantastic and so full of flavor. My family loves it. Thanks so much for saying hi and for passing on my blog to your friends. I truly appreciate it! :) I can’t wait to hear what you think of the lacinato kale salad! I hope you love it! xoxo, Jackie

  7. Tiffany Smith says

    I will admit that I am so skeptical of many food blog recipes because I have been burned a few times. Not with this recipe though! It is a new family favorite. I am not a big meat eater and usually skip that portion of the meal. Not with this chicken. So delicious. Thanks!

    • jackiegrandy says

      Hi Tiffany! Yaay! I’m so happy to hear that this recipe turned out successfully for you and that it’s now a family favorite. My family approves everything on this blog, and most of my friends as well, so I hope you find some other recipes to enjoy and try. I only post recipes that have been successful in my house and I cook a lot, and if a recipe doesn’t “wow” my family, then it doesn’t go on the blog. Anyway, please let me know if you try anything else or need any recommendations on what to try next! :) xoxo, Jackie

  8. Julie says

    This looks so good and I would love to try this week using the suggestion of a cast iron skillet followed by baking in the oven, as my broiler’s not great. Are you able to help me out with an oven temp/time suggestion, pretty please? If not, that’s okay.

    • jackiegrandy says

      Hi Julie! Sure, try the cast iron skillet to get the skin side all crispy. I would pre-heat your oven to 400 degrees and try cooking the chicken for 20-25 minutes? The cooking time really depends on if you’re using thighs or breasts. Chicken breasts tend to cook longer than the thighs. I would use a meat thermometer and check the chicken after 25 minutes. You want it to be at an internal temp of 165 degrees.

      Let me know how the chicken comes out. xoxo, Jacquelyn

  9. Julie says

    Thank you, Jacquelyn! Your quick answer is appreciated! As is the recipe/post. I will let you know, although your recipes are all keepers unless I scew it up despite your clear instructions. ;+)

  10. Beth Embry says

    I just stumbled upon your site today and I have to say, the moment I saw this recipe I was all for trying it out!

    I live with my grandmother, who’s recently had knee replacement surgery, and I’ve been doing all of the cooking around the house (among other things, haha). She normally isn’t willing to try new things, but I think with this recipe she just might change her mind :)

    Thanks for making my day!

    • jackiegrandy says

      Hi Beth! Well, you made my day with your super sweet comment, thanks so much for stopping by and saying hi! I’m so glad you loved this recipe, I hope your grandmother did as well. :) xoxo, Jacquelyn

    • jackiegrandy says

      Awesome! I’m so happy to hear that you loved the chicken! I think I’m going to copy you and make it up this week!
      xoxo, Jacquelyn

  11. Cooking Dad says

    I just stumbled on your site last week when I had a desire for chocolate cake with cream cheese frosting, and thought scratch might be worth the effort vs. the boxed variety. I haven’t had a chance to do any baking yet, but was drawn in by your photos and the reviews on many of your recipes. I tried this last night, although things were slightly modified as I had only one lime, and orange juice but no oranges. I subbed a lemon in for the missing lime and the results were still excellent. My 12-year old was reluctant (as he often is) but got his hands on the chicken later, and devoured all of the drumsticks. I look forward to trying this again with the correct proportions of ingredients. I like your site very much. I also got the ingredients to do the pasta bake with pancetta tonight, although my pancetta is the cubed variety that you find at Trader Joe’s. I look forward to trying more of the great recipes on your site. Thank you!

    • jackiegrandy says

      Hey Cooking Dad! Cute name by the way! I’m so happy that you stumbled on my site and tried and loved the citrus-marinated chicken! It’s helpful to know that it still tasted great with the substitutions you made. I do find that baking from scratch is just as easy, and tastes so much better than using the pre-boxed mixes. You may have to buy a few more ingredients when you bake from scratch, but you will use them again and again! I do hope you give that cake a try as it’s a favorite not only in my house but a favorite in many of my friend’s houses. I hope the pasta bake was a hit! Try the cheesy baked tortellin next! My kids LOVE it and I seriously make it at least 3x a month! Have a great day! xoxo, Jacquelyn

      • Cooking Dad says

        I’ll let you know about the Pasta Bake, as it was postponed last night. I am making one of my new additions tonight, something I called “Greek Chicken Tacos” by request. My 12-year old said “you haven’t made those in a while” and it’s only been a month or so, so he must like them. If you’re interested, let me know. I thought them up, but then looked online and saw several recipes that are similar enough to what I had in mind. Mine are tasty, but pretty messy.

        • jackiegrandy says

          Hi there! Greek tacos? That sounds very interesting! I may have to google it and check them out! Love that you’re cooking unique and tasty meals for your 12 year old. My dad loved to cook and therefore his love of cooking inspired me to cook! My kids love to cook now, and it’s a pretty cool thing! Have a wonderful weekend!
          xoxo, Jacquelyn

Trackbacks

say something to Marin mama...